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syrup

To me there is nothing better than waking up on a Saturday or Sunday morning after a long week of work and rewarding myself with a big plate of pancakes. You know what I mean, right? I know you do. Sometimes a girl just has to treat herself.

When I’m in the mood for pancakes, this is the recipe I always use. It’s been my go-to for a few years now. Buttermilk pancakes are my favorite. The flavor and texture is always on point. With this recipe, you’ll yield a fluffy, light pancake every time. If you thought making homemade pancakes was complicated, then think again! This process is basically two or three steps. So give this a chance and then sit back, relax and indulge in the syrupy goodness.

To begin this recipe:

Ensure your spatula and your griddle or pan are greased well with cooking spray. Also pre-heat the griddle or pan on very low heat.

Sift together the dry ingredients and combine the wet ingredients.

I like using a cutter to help make the circles easier, but this is totally optional.

Melt the butter and let it come up to room temperature.

Whisk all the wet ingredients together until uniform. Then, whisk in the room temp. melted butter. Mix until well combined and uniform in color.

Now, combine the wet with the dry and fold with your rubber spatula until just combined. The key here is we don’t want to see the flour anymore, but a few lumps are fine. Big pockets of flour are not okay.

Now, let the mixture sit for 10 minutes.

Over medium to medium-low heat, begin cooking your pancakes. I like to take a liquid measuring cup and pour the batter out of that. Let it set up. The first pancake will take longer and look uglier than all the others. Don’t ask me why. That’s just how it is. The first side of each pancake will take longer than the other side. I like to flip my pancakes twice to ensure even cooking. Also, use a swift motion when flipping! You’ll know it’s time to flip when bubbles start to form on top and the edges begin to set. Of course, you can always lift the pancake and take a peak at the other side. After the first pancake, I usually turn down the heat to a medium low to low heat.

Once you flip, this side should take about a minute to cook.

Time to plate up and eat up! My favorite part…

Fluffy, golden, tall pancakes ready to be devoured.

See how I do it:

Fluffy Buttermilk Pancakes

fharajliTo me there is nothing better than waking up on a Saturday or Sunday morning after a long week of work and rewarding myself with a big plate of pancakes.…BreakfastFluffy Buttermilk PancakesEuropean Print This

So you’re enjoying yourself on your family vacation. Having a great time with your loved ones. The hotel you’re staying at serves breakfast or a restaurant nearby does. You see it on the menu. “Belgian Waffles.” If you’re anything like me, that immediately draws your attention. You can smell them from a mile away. The server brings you your plate and all you see are stacks of crispy, fluffy waffles dripping with the dark amber syrup. You take your first bite and you know, nothing else matters right now. Great memories and great food. If only you could capture it somehow. I had this experience on a trip I went on recently. My hotel served breakfast and every morning, I would get eggs or waffles. It was a great experience. When I came back home, I wanted to re-create that.

To make legit waffles, you need a very good waffle iron and a very good waffle recipe. It’s that simple. Those $20 cheap ceramic waffle makers won’t cut it. They’ll never be able to get you that golden color or that crispiness that we all know and love on waffles. My mom lucked into the one below. She bought it brand new at a garage sale. Waring is a great brand, but any Belgian waffle maker that has an interior that is non stick and can handle high levels of heat will work great.

So, my mom did her part. I now had a REAL waffle maker. Now, all I needed was a great waffle recipe. I’ve tried a bunch, but by far, this gives me the best tasting waffles consistently.

First, sift all the dry ingredients together. Remember sugar is considered a wet ingredient so leave that to the side for now. We’ll be using that for the meringue.

Now, combine all the wet ingredients. The yolks, vanilla, oil and milk. Stir until combined.

Now, add in the wet ingredients to the dry.

Fold in the dry ingredients until most lumps are gone. Some lumps and flour should be visible. That’s fine. Let the batter sit for about five minutes.

Next, whip the egg whites to a stiff peak to make a meringue. It’s best to use a stand mixer, but a hand mixer will work too. I start on high and end on high. When you start to see tracks, that’s when you should gradually add in the sugar that we put aside earlier. It should look something like this when finished. You want stiff, moist peaks. Don’t overbeat! Set the meringue aside.

Preheat your waffle iron to medium-high to high heat according to manufacturers instructions. Spray the inside well with cooking spray.

While the iron is preheating, you can add in the meringue you made and fold into the batter gently.

The proper way to fold in a meringue is to go from the bottom to the top in a circular motion while turning the bowl. Fold in until the meringue is well blended with the batter.

According your machine’s manufacturer instructions, set everything to the settings you think will work. Pour in 3/4-1 cup of batter at a time. Cook for a few minutes on the first side, flip and cook for a few minutes on the next side. The waffle should be golden brown and crispy. My waffle iron takes about 5-10 minutes total to cook each waffle. Play with your heat setting and timing. Once you nail that, you’ll get golden crisp waffles every time.

What’s important is practice. Your first waffle won’t turn out that good. You really have to know the settings of your machine to get a perfectly golden waffle. My Waring model is perfect when it’s set to 5 heat setting. I cook the first side for about five minutes then flip it. When it beeps, I flip it and let it cook for another two minutes. This gets me perfectly golden waffles every time. Remember to play with your timing and machine’s heat settings.

These waffles are perfect! Everything a waffle should be. Slightly crispy/crunchy, yet fluffy on the inside.

You can of course put some chocolate chips in the batter, put some butter on top, whip cream, cinnamon, etc. I decided to put a pinch of cinnamon and drizzle it with a homemade strawberry sauce.

I also topped it of course with some maple syrup. These are so freakin’ good.

See how I do it:

Fluffy Belgian Waffles

fharajliSo you’re enjoying yourself on your family vacation. Having a great time with your loved ones. The hotel you’re staying at serves breakfast or a restaurant nearby does. You see it…BreakfastFluffy Belgian WafflesEuropean Print This

Serves: 6 Prep Time: 10M Cooking Time: 5-10M5-10M

Nutrition facts:200 calories20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs, separated

1/4 cup sugar

1/2 cup vegetable oil

2 cups whole milk or buttermilk

2 teaspoon vanilla extract

Instructions

Sift the dry ingredients together in a large bowl. Set aside.

Separate the eggs. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir until combined.

Pour the wet ingredients into the dry ingredients and fold until just combined. Flour should still be visible.

Leave the batter to sit for about five minutes.

Meanwhile, with a stand mixer, whip the egg whites and begin whipping on high speed. Gradually add in the sugar. Whip until stiff, moist peaks. Don't overbeat the egg whites! Set the meringue aside.

Turn your waffle iron on a high heat and spray the inside well with cooking spray. Set the heat according to manufacturers directions.

While the iron is preheating, fold the egg whites into the batter. Don't overmix. Just fold until combined. Some lumps are fine and recommended in the batter.

Once your iron is properly heated pour about a 3/4 to 1 cup of batter into the machine. Cook on medium-high heat for a few minutes on the first side. Flip and cook for a couple minutes on the second side. My machine takes about 5-8 minutes to cook a waffle to a nice golden crisp texture. All machines will differ so play around with your machine's settings.

Notes

All waffle irons are different. I recommend a heavy duty iron. These irons will give you the perfect crisp texture you're looking for. I have a Waring Pro waffle maker. Anything like that will do. Play with the settings. Once you nail the timing and heat settings, you'll always get a crisp, golden waffle.
Feel free to add some chocolate chips, cinnamon or fruit to the waffle batter. Add once the batter is poured into the machine. Note that if you're adding fruit, the moisture will cause the waffles to need to be cooked a bit longer.

About Me

Food Blogger

Hey, my name is Fatima, also known as Faye. I'm a 20-something former culinary student and pastry cook who is big on family and food. I'm also a proud Boy Meets World fanatic who is known to drop a reference or two. Did I forget to also mention I blog and make videos about food? Welcome to Faye's Food, where you'll find approachable recipes for desserts, comfort foods and easy dinners.